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Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

AuthorsGarde-Cerdán, Teresa ; González-Arenzana, L. ; López, Noelia; López Martín, Rosa ; Santamaría, P. ; López Alfaro, Isabel
Primary aroma
Varietal compounds
Issue DateOct-2013
CitationInnovative Food Science and Emerging Technologies 20: 91-99 (2013)
AbstractThe aim of this work was to study the influence of pulsed electric field (PEF) treatments on the volatile composition of three grape varieties. In order to do this, grapes were crushed and destemmed, and four PEF treatments were applied. The process was carried out continuously using a semi-industrial equipment. Volatile compounds were analyzed by SPME-GC¿MS. The results showed that the effect of PEF treatment was different depending on variety. However, the aromatic profile of the studied varieties was not affected in any case. PEF enhanced the aromatic composition of Grenache, increasing the quantity of monoterpenoids. Moreover, a positive effect was observed in the amount of ß-ionone, total esters and benzenoid compounds, and little difference was observed between treatments for C6 compounds. However, the volatile composition of Tempranillo and Graciano was not favored by PEF. In conclusion, from the point of view of the volatile composition and taking into account the treatments used in this study, it can be concluded that PEF is an appropriate technology to improve the aromatic quality of Grenache variety. Industrial relevance: Pulsed electric field is a non-thermal technology that enhances the volatile content in Grenache. Consequently, this technology could be used in the food industry to improve the aromatic quality of Grenache must and therefore the overall quality of Grenache wine, as this variety is one of the most widely grown in the world.
Publisher version (URL)http://doi.org/10.1016/j.ifset.2013.08.008
Identifiersissn: 1466-8564
Appears in Collections:(ICVV) Artículos
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